Mushroom Spinach Omelet

Sometimes I just get a craving for something healthy and today I needed a quick easy dinner idea. So I took a peek inside my refrigerator and I found some farm fresh eggs I had just purchased from the local farm market. Gotta love those fresh eggs! And I found some organic spinach and mushrooms. Oh how I love spinach, mushrooms and onions in an omelet. So I guess it's breakfast for dinner!

Even though I love an omelet filled with bacon, sausage, ham, lots of ooey gooey cheese and smothered in sausage gravy I am trying to be a good girl. So today I'm sticking with strictly vegetarian. So let's get cookin'.

Mushroom Spinach Omelet

2 eggs 1 T shredded Cheddar cheese, divided 1 T freshly grated Parmesan cheese, divided 1/8 teaspoon red pepper flakes 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder Salt and pepper to taste 1 T coconut oil 1/2 cup chopped fresh mushrooms 1 tablespoon chopped onion 1/2 cup chopped fresh spinach   1. Whisk eggs, 1/2 tablespoon cheddar, 1/2 tablespoon Parmesan, salt, black pepper, garlic powder, and red pepper flakes together in a bowl. 2. Heat 1/2 tablespoon coconut oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes.  3. Add spinach and cook until spinach wilts, 3 to 4 minutes. Remove from pan.    4. Add remaining 1/2 tablespoon coconut oil to pan and pour in egg mixture. Swirl pan around to evenly distribute eggs.  5. Cook until eggs are fully cooked and set in the middle, 5 to 10 minutes.  6. Place vegetable mixture onto half the egg in the pan and sprinkle with remaining cheese.  7. Fold the other half of the egg over to cover veggies. Serve warm. When your omelet is completed it will look like this:  And you won't be able to wait to sink your fork into this. Or your teeth. Don't be afraid - rush to your kitchen now and pull out all sorts of omelet filling and get cookin'. Click -----> here for the Allrecipes.com recipe that inspired my version.